First post
Hi guys,new to this forum. Starting baking sourdough from my own starter a month a go and my friend advised I should post...
Sourdough Summit in Switzerland
1st International Richemont Sourdough SummitMay 09-10, 2019, Swiss Museum of Transport, Lucerne, SwitzerlandThe Richemont...
sourdough :->)
Really happy with these loaves cooked in my home oven on 12mm baking steel I made. ;->)...
Advice please!
Hello! I am new to making sour dough and was given this starter - see picture. It has been in the fridge a couple of days. It...
Inactive (?) starter
Hi, I’m working on my first ever sourdough starter and am about two and a half weeks in. It was really active the first week, but then slowed down a lot (some little bubbles at the top, but no change in volume at all throughout the day). It smells sort of vinegary, which I’ve read is good, and...
Using mixer with dough hook to make sourdough
I just received a new mixer with all the attachments , am planning on using this to make sourdough . Does anyone have any experience in using a dough hook and have any advice to share ....
Sourness of my sourdough bread
I recently baked a loaf of sourdough and after baking it was nice and sour. The next day, I could barely taste the sourness. I did a cold retard of about 18 hours, not by choice but it was over the holidays and things were hectic. I'm going for as sour as I can get, and its disappointing when it...
a floating starter?
Does the starter need to float on water? Mine is bubbly, smelly from 50% whole wheat & 50% rye. It's a sinker, even after 5 days. hahaha...
What should starter LOOK like?
Hello all - I am wondering if someone can send me a photo of what SD starter should look like while it's developing - maybe in it's different stages - what it looks like when it's ready to use in a recipe, what it looks like when it's ready to feed, etc. I live at a high elevation, that's very...
Sourdough starter v dry yeast?
While I'm no novice in baking, I've not used sourdough before. What I need to get an idea about is how to "convert" regular yeast, normally active dry yeast, to an equivalent amount of starter. Is there any specific or known equivalence, or is it just a matter of trial and error?TIA folksAlex...
